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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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cooking.nytimes.com
The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts The seeds are a fraction of the cost and do the job just as well
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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
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These caramel-apple Jell-O® shots made with Granny Smith apples are great for parties.
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Very quick, easy and tasty. All you need is a can opener and a food processor.
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This mixture of black beans, avocado, corn, and bell pepper gets a boost of flavor from picante sauce and lemon juice for a delightful Mexican-inspired salad.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh garlic and herbs, as well as tahini sauce and tangy lemon juice, offer an alternative to meat burgers, but just as filling and tasty.
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The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
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Pasta cooked in curry powder makes a spicy base for a flavorful mix of shrimp, smoked salmon and tender peas. A tarragon, oil and lemon juice dressing finishes this sophisticated salad.